Shrimp fajitas are the perfect choice if you’re looking for a quick and easy recipe that doesn’t skimp on taste. This one-pan meal is made from sautéed bell peppers and onions, succulent shrimp, and the best fajita seasonings. Everything is ready in only 30 minutes and makes a delicious and flavorful weeknight meal.
These shrimp fajitas are a staple in my kitchen. Made from tender, plump, and perfectly seasoned shrimp sauteed with bell peppers, and onions, it’s one of my family’s favorite weeknight meals.
Preparing everything is incredibly easy. Just cook the veggies and shrimp in a hot pan, toss them with a flavorful homemade fajita seasoning, and squeeze in some zesty lime juice for that extra punch. There’s no marinating involved or any fancy ingredients needed for this recipe. All you need to do is season, sauté, and serve.
Shrimp Fajita Ingredients
Here’s what you need to make the best shrimp fajitas:
- Shrimp: The bigger, the better! Jumbo shrimp are perfect, but you can also use smaller shrimp if that’s all you have. Fresh or frozen both work. If using frozen, make sure to thaw them completely and pat them dry before using them. You can remove and discard the tails before cooking so they’re easier to eat, or leave them on during cooking and remove them before serving.
- Garlic: Freshly minced garlic will give you the best flavor, but feel free to use 1 teaspoon of garlic powder if that’s all you have.
- Homemade fajita seasoning: Chili powder, onion powder, smoked paprika, kosher salt, ground cumin, and black pepper. This fajita seasoning mix isn’t overly spicy and has all the authentic Mexican flavors I love!
- Oil: Olive oil or any kind of neutral oil like avocado or canola oil will work.
- Bell peppers: You can use any color of bell peppers. I used 3 different colors to make the dish colorful and inviting, but use what you have!
- Onion: Use any onion that you have – white, yellow, or red are all great options!
- Lime juice: For a zesty finish.
- Cilantro: Fajitas topped with fresh cilantro are simply the best!
How to Make Shrimp Fajitas
My favorite thing about this recipe is that everything comes together quickly in one pan on the stove! Here’s how to make it:
- Season: Combine the shrimp with the fajita seasoning and some olive oil in a large bowl.
- Sauté: Cook the peppers and onions in a large skillet or cast-iron pan for around 13-15 minutes until the peppers have softened and the onions have started caramelizing. Transfer everything to a bowl, cover it to keep it warm, and set aside.
- Cook: Add the seasoned shrimp to the same hot skillet and cook for about 5 minutes until the shrimp are pink and no longer translucent.
- Combine and serve: Add the cooked peppers and onions back into the skillet with the shrimp, toss everything with a little lime juice and chopped cilantro, and serve.
Shrimp fajitas are delicious, but they’re even better when you have an assortment of toppings! Here are a few ideas:
- Tortillas: Start with warm flour tortillas or corn tortillas. They provide the perfect vessel to wrap up your shrimp fajitas and enjoy every delicious bite. I like to keep them warm by placing them in a tortilla warmer.
- Guacamole: Add a dollop of guacamole to each fajita for that creamy amazing flavor!
- Salsa: Top your fajitas with your favorite store-bought salsa or try some of these – pico de gallo, mango salsa, roasted tomato salsa, or fresh salsa.
- Sour Cream: A dollop of cool and creamy sour cream can help balance the spices and add a touch of tanginess to your shrimp fajitas. You can also try Mexican crema instead for a more authentic Mexican cream.
- Side Dishes: Complete your meal with some side dishes like Mexican rice, refried beans, esquites, or a refreshing avocado salad.
Try Grilled Shrimp Fajitas!
If it’s grilling season and you want to grill your shrimp instead, you totally can!
Season the shrimp per the instructions in the recipe card and place the shrimp on grilling skewers. Grill the shrimp on medium heat for 3 minutes per side while sautéeing or grilling the vegetables separately.
Storing and Reheating
To store leftovers, keep them in an airtight container in the refrigerator for 3 to 4 days. Do not keep cooked shrimp at room temperature for more than 2 hours, or else unwelcome bacteria can begin to grow.
To reheat leftovers, add them to a skillet over medium heat. Cook for 2 or 3 minutes or until everything is warmed through.
For the shrimp fajitas
- 1 ½ pounds large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 3 bell peppers, sliced
- 1 medium onion, sliced
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons chopped cilantro
- flour tortillas
- chopped cilantro
- avocado slices
- sour cream or Mexican crema
- fresh lime wedges
- In a large bowl, add the shrimp, garlic, chili powder, onion powder, smoked paprika, salt, cumin, black pepper, and 1 ½ tablespoons of olive oil. Mix together to combine and set aside.
- Heat remaining 1 ½ tablespoons of olive oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring occasionally, for 13-15 minutes until peppers have softened and onions have started to caramelize.
- Transfer the cooked peppers and onions to a bowl, cover with a plate, and set aside.
- Add the seasoned shrimp and cook, stirring occasionally, for 5 minutes or until the shrimp are pink and no longer translucent.
- Add the cooked peppers and onions back into the skillet, and top with lime juice and chopped cilantro. Mix everything together, taste, and season with more salt if necessary.
- Remove from heat and serve in warm flour tortillas with sour cream, avocado slices, and other desired toppings.
- You can use any color bell peppers that you have. I used 3 different colors to make the dish colorful and inviting, but just use what you have!
- You can use any type of onion that you have – white, yellow or red are all great options!
Photos by Erin from The Wooden Skillet.
Leave a Comment